PREHEAT oven to broil or an outdoor grill to medium-high heat.
To make the lamb:
1. Rub the lamb shoulder pieces with oil and sprinkle with salt and pepper to taste.
2. Broil or grill for 4 to 5 minutes...

Have you ever tried cooking your chicken low and slow? It is a common method of cooking the best brisket, but not as well known for chicken. There are a few ways to do this, our recipe takes advantage...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

Directions

Preparation

1 Bring about 6 quarts of water to a boil with 1 tablespoon salt.2 Add the macaroni and cook, stirring occasionally, for about 8 minutes, or until done. 3 While the macaroni is cooking, place the tomatoes and their juice into a large bowl.4 Add the baking soda, and with a fork or your fingers, break the tomatoes into small chunks. 5 Stir in the tomato sauce. 6 Add the cottage cheese, Parmesan cheese, spinach, peas, basil and pepper and toss to combine; set aside. 7 When the macaroni is done, drain well in a colander and rinse. 8 Add to the cheese mixture, toss to mix thoroughly, then pour into an oiled 2 ½ quart baking dish. Preheat the oven to 350°F. 9 Cover the baking dish with foil and bake the casserole for 20 minutes, then uncover and bake 10 minutes longer. 10 Stir in the walnuts and spring with parsley.